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Rhenish Döppekooche | Crispy Potato Casserole
(0)
105 min
Masterpiece
Knuspr-Küche
Der rheinische Döppekooche ist ein herzhafter Traditionsauflauf aus frisch geriebenen Kartoffeln, würzigem Speck, Mettenden und Zwiebeln – außen herrlich knusprig gebacken, innen saftig und zart.
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat (180 °C fan). Thoroughly grease a heavy Dutch oven or an ovenproof baking dish with 1 tbsp of sunflower oil.
Peel the potatoes and onions. Grate the potatoes finely to medium-fine on a kitchen grater and squeeze them firmly in a clean kitchen towel to remove excess liquid.
Finely dice the onions. Cut the pork belly into fine cubes and slice the Mettenden sausages.
Chef's tip
Classic side dish: In the Rhineland, Döppekooche is traditionally served with sweet apple compote or applesauce – the contrast between savory-spicy and fruity-sweet is simply unbeatable!
For an extra crispy crust: Place the roasting pan on the top rack during the last 10 minutes of baking time or switch on the grill function.
35 min
Under an hour
